The most important link in the production process of Pu'er tea is storage, and storage can also be seen as a deep processing process after Pu'er tea processing. Whether it is natural storage or traditional storage. Dry or wet warehouses can be regarded as different characteristics of different Pu'er tea products.
What are the main factors affecting the quality of Pu'er tea storage? This paper is mainly divided into six aspects: one is the tea raw materials, the second is the tea tight pressure, the third is the storage humidity, the fourth is the storage temperature, and the fifth is the probiotics in the storage environment;
1. Tea raw materials.
In the same environment, the conversion rate of different raw materials is different, and the addition of water, temperature, humidity, etc. to different raw materials is also different, so the warehouse should also be determined according to different inventory quantities.
2. About the compaction of the tea leaves
Generally speaking, the tea leaves are pressed softly and will be conducive to post-fermentation, and the tighter the pressure, the more unfavorable it is to the later fermentation, and our common cake tea. Brick tea and tuo tea are generally pressed tightly and moderately, while the new discus. Bamboo tube tea, etc., pressed tightly and thickly, if not specially treated, it is estimated that even after fifty years, it is not very tasty.
3. In terms of storage temperature
Empirical data are: the average temperature is between 26 °C and 30 °C. If the temperature is high, it will accelerate the aging of tea, the temperature is too high and easy to carbonize, if the temperature is too low, it will slow down the aging speed and reduce economic benefits.
4. In terms of storage humidity
Humidity values range from 60%-80%. Too much moisture can easily lead to the deterioration of tea, and when the humidity is too low, it will also reduce the aging speed.
5. Beneficial flora in the storage environment.
In the storage environment, it is often easy to be ignored is that there are enough beneficial bacteria when storing, Pu'er tea belongs to post-fermentation tea, tea leaves that have not been fermented and processed are called sun-dried green hair tea, and Mao tea is not drinkable, but in the eyes of old tea people in Hong Kong, raw tea contains a new tea gas, which cannot be drunk often. Raw tea should be stored in the old warehouse for more than ten years before drinking. The post-fermentation process of brewing tea is actually to decompose the water-insoluble substances in the tea leaves into water-soluble substances under the action of beneficial bacteria. Ordinary tea leaves are produced in Yunnan and stored in large quantities in Hong Kong. Taiwan and other places. Therefore, some people will think that the old warehouse in Hong Kong, Taiwan and other places is very important for storing tea, just like good wine has to go through the old cellar.
6. In terms of time. Grasp the above five points is not to make a good tea? Actually the more difficult problem to solve is temperature. Humidity, species and quantities of beneficial flora are all based on the timeline. We know very little about what kind of temperature, what kind of humidity, and what kind of beneficial bacteria are needed for a good tea at what time. If you make a curve for the formation of a high-quality tea, it is a curve at temperature. Curves in multidimensional spaces such as humidity, flora, and time. Compared with the formation of good tea, even if there is a high technical means, it is difficult to completely copy a piece of good tea in the real world.
Good tea is rare and difficult to imitate. After leaving the old warehouse, the effect of individual storage of tea may not be as good as imagined, so cherish every piece of good tea.
The raw materials of the original ancient trees, together with the exquisite production process, create a good and high-quality Good Pu'er.
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